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    Hearty Summer Garden Minestrone

    clock-icon60 minutes
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    Pixicook editorial team

    A vibrant and nourishing soup that celebrates the bounty of the season.

    Ingredients for Hearty Summer Garden Minestrone

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    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Dried Cannellini Beans

    cups

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Large Onion, finely chopped

    each

    Substitute chevron-down

    Carrots, diced

    each

    Substitute chevron-down

    Celery Stalks, diced

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Zucchinis, diced

    each

    Substitute chevron-down

    Yellow Squash, diced

    each

    Substitute chevron-down

    Green Beans, trimmed and cut into 1-inch pieces

    cups

    Substitute chevron-down

    Vegetable Broth

    cups

    Substitute chevron-down

    Diced Tomatoes, canned

    0 oz

    Substitute chevron-down

    Dried Oregano

    teaspoons

    Substitute chevron-down

    Dried Basil

    teaspoons

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    Spinach, roughly chopped

    cups

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Parmesan Cheese, grated

    to taste

    Substitute chevron-down

    Extra Virgin Olive Oil

    to taste

    Substitute chevron-down

    How to Make Hearty Summer Garden Minestrone

    1. Cook the Beans

    If you're using dried beans, cook them according to the package instructions until tender and set aside, reserving their cooking liquid. If you have pre-cooked beans, simply measure out 2.5 to 3 cups.

    2. Prepare the Soffritto

    Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrots, diced celery, and minced garlic. Sauté these vegetables for about 8 to 10 minutes, or until they are softened and fragrant.

    3. Add the Vegetables

    Add the diced zucchinis, yellow squash, and green beans to the pot. Cook these for about 5 minutes, stirring occasionally.

    4. Add Broth and Tomatoes

    Pour in the vegetable broth and the can of diced tomatoes, including their juices. Stir in the dried oregano and basil. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes.

    5. Add Beans and Spinach

    Add the cooked beans along with some of their reserved cooking liquid, if needed, to achieve your desired consistency. Stir in the roughly chopped spinach and season the soup with salt and pepper to taste. Let the soup simmer for another 5 minutes, just until the spinach wilts.

    6. Finish the Soup

    Stir in a tablespoon of lemon juice to brighten the flavors. Taste and adjust the seasoning if necessary.

    7. Serve

    Ladle the minestrone into serving bowls and garnish each with a generous sprinkle of grated Parmesan cheese and a drizzle of extra virgin olive oil.

    Pitfalls and tips

    Use Fresh, Seasonal Vegetables

    Prioritize high-quality, fresh produce for the best flavors in your minestrone.

    Use Homemade Stock if Possible

    Homemade vegetable or chicken stock will impart a richer, more nuanced flavor to your minestrone.

    Season in Layers

    Build complexity by seasoning your vegetables as you cook them and adjusting throughout the cooking process.

    Finish with Fresh Herbs and Acidity

    A handful of fresh herbs and a dash of lemon juice or vinegar can brighten the dish significantly.

    Sweat Your Vegetables Properly

    Take your time to sweat aromatics until soft and translucent for a flavorful base.


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